Southwest Blackened Chicken Salad

Servings: 2

Prep Time: 10 min

Cook Time: 10 min


Mrs. Cubbison's Southwest Flavor Tortilla Strips

2 tablespoons; olive oil, divided

2 (6 ounce); skinless, boneless chicken breast halves

1 1/2 tablespoons; Cajun seasoning

2 cloves; garlic, crushed

1 tablespoon; balsamic vinegar

1 teaspoon; Dijon mustard

Salt and black pepper to taste

2 cups; mixed salad greens

1 cup; arugula

1 each; avocado, peeled, pitted, and diced

12 each; oil-packed sun-dried tomatoes, drained and sliced

1/2 cup; sliced black olives


  • Warm 1 tablespoon olive oil in a large skillet over medium heat.
  • Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic.
  • Cook chicken 5 minutes on each side, or until juices run clear.
  • Remove chicken from skillet, drain on paper towels, cool slightly, and dice. Discard oil and garlic.
  • In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt and pepper.
  • In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve.